Winter is the perfect time to enjoy the benefits of kale and cauliflower. This simple soup recipe combines both ingredients to warm you up and leave you feeling satisfied.
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This sheet-pan tofu is your newest barbecue find. No grill needed to for these crispy-crunchy mustard flavor bombs.
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This comforting pasta lends itself to an easy late June lunch or dinner and is to be best enjoyed outside on a picnic blanket. As the days get longer and summer begins to show its face in the form of sun kisses and grass stains, make this meal to celebrate the produce of late June while maximizing your time outside. It will be ready in no time!
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These delicate, crispy, gingery dumplings have been a favorite in my family for years—ever since I became a pescatarian, and my grandmother started making this recipe with tofu and shiitake mushrooms instead of pork. Best made and enjoyed with loved ones.
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This dish is a vegan twist on a family classic designed to bring the super food okra to your table.
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A vegan take on an Italian-American classic can never fail you for a delicious plant-based dinner. The best part: you get to use your favorite sauce!
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Light and bursting with blueberries, these muffins are a pure delight to enjoy on a Sunday morning. You’ll have to have more than one!
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This lemon scone is a tribute to my grandmother’s lemon tea biscuit, and while it’s not the original, it’s just as memorable and delicious.
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This vegan twist on buttermilk fried chicken makes for a delicious dinner with a satisfying crunch. The oyster mushrooms are the stars of the show, with their exquisite texture and subtly savory taste.
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Who knew that a humble carrot could be transformed into meaty barbecue fare? People may be surprised at your next grilling function, but it’s a fun plant-rich makeover that they’re sure to love.
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Elevate your standard potato salad with this flavorful version. Tangy mustard and lemon meet the earthy, spicy curry powder to send your taste buds singing. Not only that — its packed with protein-rich lentils and plenty of veggies. What you get is a perfect picnic side that can easily be a main dish in a pinch.
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A simple recipe when you want savory breakfast without the eggs . Use it as a starting point, then mix it up with mustard and oregano, soy sauce and chopped tomatoes, Mexican spices and red bell pepper, or whatever combination you like! Serve with potatoes, toast, and eggplant or another plant-based meat for a plant-rich take on a classic plate.
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Impress your guests with this incredibly steak-like preparation of portobello mushrooms. Make any or all three of the suggested salsas, and serve alongside the other classic toppings for a delicious Mexican taco stand experience. Leftover salsas are perfect for slathering on roasted veggies or grain bowls.
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These crackers are the perfect use for sourdough starter discard. An added bonus: unlike most recipes for sourdough crackers, this one doesn’t require any extra flour, resulting in a lose batter that can be spread and not a dough that requires kneading.
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This zesty pasta salad will come in handy for summertime barbecues, picnics, potlucks, or simply lunch for the week. There are endless possibilities for additions or substitutions. You might try adding a bit of parmesan or mozzarella cheese, roasted red peppers, or marinated artichoke hearts. For a lighter version, you can substitute use leafy greens of your choice in place of the pasta. (Photo source: Lauren Skillen)
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The easiest breakfast is the one you made the night before. Cardamom and stone fruit turns this one into a healthy delight for the senses, perfect for summer.
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